BOSTON CREAM DOUGHNUTS

Who doesn't love Boston Cream Donuts? It is filled with creamy pastry vanilla cream glazed with chocolate. A donut flavor you'll always choose from the shelf of the donut store. Delicious!
If you'd been on a hunt for a good donut recipe, then you're on the right blog. 
I've made Donuts before like Jam-Filled Donuts, Twisted Sugar Donuts and No-Yeast Donuts. They are easy so I thought of making my favorite donut this time.  Boston Cream it is! 
​But, do you ever wonder why it's called Boston Cream Doughnuts?​

I do, so I thought of checking and found on Wikipedia that The Doughnut was made out of inspiration from the Boston cream pie which was, in turn, created by chef M. Sanzian at Boston's Parker House Hotel in 1856. It is a two-layer sponge cake filled with vanilla flavored custard and topped with chocolate glaze and has been a staple to Massachusetts since its creation. The Boston cream doughnut was designated the official doughnut of Massachusetts in 2003 after the Boston cream pie itself was chosen as the state dessert in 1996. Good read isn't it? 

Anyway, my dough recipe was adopted from my Pan de Siosa dough recipe that has been tried by  many of my followers so I thought of using that recipe to make these doughnuts. My pastry cream recipe is very smooth and not too sweet and I used powdered sugar and cocoa powder to make a simple glaze. A recipe  I know you'll definitely enjoy. 
When making donuts, you'll always have dough scraps. I made twisted sugar donuts out of it as pictured below. Another donut I love aside from the Boston Cream.

Try this recipe of mine and let me know what you think by leaving a comment below. Also make sure to read my recipe notes. That will help you  make this successfully. And if you'd like to check my other recipe using the same dough, I listed them below. Enjoy! 

• Pan de Siosa
• Braided Cinnamon Bread
• Coconut Bread Sticks
• Ube Ensaymada

BOSTON CREAM DOUGHNUTS RECIPE

Ingredients for the Dough:

• 2 1/4 tsp or 7g yeast
• 1/4 cup  lukewarm water
• 1/2 tbsp + 1/4 cup sugar, divided
• 1 cup evaporated milk 
• 3 tbsp butter, softened
• 1 tsp salt
• 3 cups bread flour plus extra, about 5 tbsp
• 1 large egg, beaten​
• melted butter for coating​

Pastry Cream:

• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup corsntarch
• 2 cups fresh/whole milk
• 2 tbsp butter, unsalted
• 2 tsp vanilla extract

Chocolate Glaze:

• 1 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 3 tbsp fresh milk plus extra depending on consistency

VIDEO TUTORIAL

Procedure:
1. For the DOUGH:

• Bloom yeast by combining lukewarm water, yeast and 1/2 tbsp sugar in a small cup or bowl. Stir and let rest for 5-10 minutes or until it bubbles (double or triple in size). Set aside. ( Click here for procedure and tips for a successful yeast blooming.)​  
• While waiting for the yeast to bubble, stir together milk, 1/4 cup sugar, salt and 3 tbsp softened butter into a microwave-safe bowl or saucepan. Microwave for 1 minute or heat on the stove over low fire. Set aside to cool down.
• In a mixing bowl, combine 2 cups flour, one beaten egg and yeast mixture. Stir to combine.
• Add the milk mixture and 1 cup flour. Continue kneading by hand or using stand mixer (speed 4).
• Add more flour if needed (depending on dough consistency), one tbsp at a time while continue kneading until the dough becomes smooth but still slightly sticky. ( I added about 4-5 tbsp extra flour). 
• Transfer the dough into a greased bowl . Cover and rest in a warm place for 1-2 hours or until double in size.

• ​Punch down dough to release air pockets. Transfer to a floured surface then roll with a rolling pin to a 1/3 or 1/2-inch thickness. Cut out the out the dough using a  doughnut, biscuit or cookie cutter or drinking glass, flouring the cutters as you go.  Knead any scraps together and repeat the process.  You can also use the scraps and make twisted donuts. 
• Place the doughnuts into a pan, floured or  lined with parchment paper , making sure there are space in between. Cover and let it rise in a warm place for  about 30-45 minutes or until puffed up and delicate. 
• Heat oil in a deep pan over medium and heat to about 375F. Carefully lift the doughnuts with your hand or spatula then slide them into the oil, a few at a time . Fry for about 45 seconds or until deep golden then flip and fry for another 45 seconds.  Transfer the fried doughnut into a tray lined with paper towels. 

For the PASTRY CREAM:

• ​In a small bowl, gently beat the egg yolks. Set aside. 
• In a medium saucepan, combine milk, sugar and cornstarch. Stir until smooth. 
• Cook over medium heat while stirring continuously until mixture is steaming (not boiling). 
• Add about 4 tablespoon of warm milk mixture to the egg yolks and whisk together. 
• Place everything back in the pan, add vanilla and continue cooking while stirring continuously until mixture thickens. Remove from heat.
• Pour into a bowl  and add butter. Stir until smooth. Cover with a clear  wrap pressed against the top. Refrigerate to cool completely.

For the  CHOCOLATE GLAZE:

• ​​In a large bowl combine all chocolate glaze ingredients.  Stir until mixture is smooth. Extra 1/2 tablespoon of milk can be added depending on glaze consistency.  Don't add too much or it will be too runny.

Assembly:

• Place the cream filling in a piping bag fitted with a round tip. 
• Using a pairing knife, cut about an inch slit on the side of the donut then fill with cream. 
• Dip the filled donuts in the chocolate glaze until halfway is submerged evenly coating one side. Place on  a wire rack and allow to set.
• Serve and enjoy!

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RECPE NOTES:

• If you are using instant yeast,  just mix it with the flour and make sure not to omit the water. 
• Prepare the pastry cream before making the dough or while the dough is rising. The cream needs time to cool down and placed in the fridge to set for at least 2 hours.
• Adding warm milk to egg yolks when making the cream before adding to the pan ensures the eggs don't cook too quickly. This process gives a smooth and creamy custard.
• I fitted my piping bag with Wilton #230 to pipe the cream. The god thing about this slim tip is you can can insert it all the way inside the doughnut.
• Don't add too much milk on the glaze or it will be too runny. Start with 2 tbsp then add  1/2 tbsp at a time until desired consistency is achieved. I only added 3 tbsp.
• Occasionally stir the glaze to when dipping the doughnuts make sure it doesn't thicken. If it does, 1 tsp of milk can be added to make it smooth and somewhat runny again. 
• Recipe yields about 20 donuts. 
• Dough scraps can also be used to make twisted donuts. I dint fill it with cream but just rolled them in sugar. Yes, I made twisted sugar donuts. My favorite!
• Donuts are best eaten the same day. Leftover requires refrigeration.

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